Cooking with dried beans used to seem daunting to me, before I really understood how to get the best out of them.

My preferred method of cooking them, is to batch soak and cook them, then freeze any I don’t use. Alternatively, any that don’t get used can be made into this awesome snack! If you want any more guidance, this video gives a bit more background info.

Cooking with dried beans and pulses can be a little daunting at first, but I promise you, it’ll make the loveliest hummus.

I have used carlin peas in this recipe, which are a British alternative to chickpeas. You can use any bean you can get from a Zero Waste shop, or, you can use beans from a tin or jar. I prefer using dried beans, but if you’re unsure how to begin with, I’ve broken down the steps in this video.

You’ll notice tin this recipes I have peeled the peas in this recipe. This part is really not necessary, but it does lead to smoother hummus, so it is up to you. The shells can be composted.